I have a child that absolutely refuses to eat even a single shred of a potato skin. When we have baked potatoes, she won't even mash hers up until every bit of skin is off. I have made a lot of different dishes with new red potatoes, and she will never eat them because they have the skin on them. While I was preparing these potatoes the first time, I had these grand visions of her eating them and loving them, and embarking on a happy-potato-skin-eating life. Ya, well, it didn't happen. But, everyone else loves them. They are a great & easy side-dish.
Parmesan Roasted Red Potatoes
4-8 red potatoes, depending on their size
1 Tbsp olive oil
2 Tbsp bread crumbs
1 Tbsp Parmesan cheese
Other seasonings of choice (I use garlic salt)
Cut potatoes into small wedges. Place in a large bowl. Add Olive oil, then toss to coat evenly. Add salt, pepper, and seasonings. Toss again, then add bread crumbs and Parmesan. Place in a single layer on a baking dish. Bake at 375 degrees for about 40 minutes, until they reach your desired crispyness.